ZENG Set Menu_Weekday Lunch Only 彙整

Lunch special platter

【Photo is for reference only 】

Chicken smoked with sugar cane
Abalone stewed with Atayal spices
Taiwanses black pig sausages
Goza (deep-fried cube mixed with chicken gravy, shrimp pasteand, egg yolk and corn starch)

Broccolini Tossed with Bean Crisps

Farm-fresh broccolini evenl...

Farm-fresh broccolini evenly tossed with fragrant bean crisps, deep-fried shredded mushroom, and kelp salt.

Penglai Pavilion Pork Rib and Scallion Stew

This is a dish from Fujian,...

This is a dish from Fujian, taught to current chefs by Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion back in the day. Evenly marbled pork ribs are simmered in a stew made of onions, shallots, rock sugar, soy sauce, and Shaoxing wine, making them tender and sweet when served, leaving a lip-smacking aftertaste.

Steamed Live Crab.

Steamed wild crab from Penghu

Stir-fried Rice Noodles

Pure 100% rice flour noodle...

Pure 100% rice flour noodle stir fried with a tasty medley of dried and toasted shrimp, sun-dried Penghu squid, wood-cultivated Shiitake mushrooms and seasonal vegetables.

Precious Bundle Soup

Bundles of bamboo shoots, s...

Bundles of bamboo shoots, shiitake mushrooms, carrots, pork belly and Gongguan preserved vegetables in a tasty soup. The little bundles resemble bales of firewood, from which this soup gets its Chinese name, 'Firewood Soup.

Almond Jelly

Yilan Chef A-Hai's signatur...

Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.

Seasonal Fruit

A selection of the choicest...

A selection of the choicest organic, seasonal fruits from across Taiwan.